guajillo chile
guajillo chile [gwah-HEE-yoh] The skin of this dried CHILE is
shiny-smooth and a deep, burnished red. The chile is very tough and
must be soaked longer than most dried chiles. The flavorful guajillo
is pointed, long and narrow (about 4 inches by 1 inch). Because it can
be quite hot, the guajillo is also sometimes called the travieso
("mischievous") chile in reference to its not-so-playful sting. It's
used in both sauces and cooked dishes.
Here's the URL for the EPICURIOUS DICTIONARY. Bookmark it, it's great!
http://www.epicurious.com/db/dictionary/terms/indexes/dictionary.html
BTW, there are lots of different types of chiles listed ubder "chile."
Chuck Demas
Needham, Mass.
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